1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 package (10 oz.) frozen corn, thawed
2 cans (15 oz. each) black beans, rinsed and drained
1 package (10 oz.) frozen leaf spinach, thawed and squeezed dry
flour tortillas (10-inch), could also use whole wheat tortillas
8 ounces pepper jack cheese, shredded
salsa
lite sour cream, for serving


In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes. Add corn, beans, and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.


Fold bottom of tortilla up, then each side to tightly roll burrito. Serve with sour cream.
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